How Long Do You Cook a Spatchcock Turkey? A Guide to Perfectly Cooked Bird

Spatchcocking, also known as butterflying, is a great cooking method for whole turkeys It allows for even cooking and crispier skin in way less time But exactly how long should you cook a spatchcock turkey to ensure it’s moist, flavorful and safe to eat?

Follow this guide for tips on cook times, doneness, and getting the best results when spatchcocking your holiday bird.

What is Spatchcocking a Turkey?

Spatchcocking involves removing the backbone of a whole turkey and flattening it out before cooking This allows heat to circulate evenly around all parts of the meat

With a regular turkey, the breast often dries out while you wait for the dark meat in the legs and thighs to finish cooking. Spatchcocking prevents this issue.

Benefits of Spatchcocking Turkey

Some of the biggest benefits of spatchcocking a turkey include:

• Faster, more even cooking – Flattened shape reduces overall cooking time.
• Crispier skin – More surface area exposed to heat means crunchy, browned skin.
• Easier carving – Turkey lays flat for simpler slicing and serving.
• Juicier breast meat – No overcooking since dark and white meat finish together.
• Intense flavor – Seasonings and rubs coat the meat evenly.

It does mean a little extra prep work. But the hands-on time is minimal, and the rewards are worth it.

How to Spatchcock a Whole Turkey

Spatchcocking takes just a few simple steps:

1. Remove backbone – Use kitchen shears or sharp knife to cut along both sides.
2. Flatten breastbone – Press down firmly to crack and flatten.
3. Tuck wings – Pull wingtips under breast to prevent burning.
4. Prepare as desired – Brine, rub with oil, coat with spices, etc.

And that’s it – your turkey is spatchcocked and ready for roasting! It’s easy to do yourself or you can ask your butcher.

Spatchcock Turkey Cooking Times

So how long should you cook a spatchcocked turkey? There are a few factors that affect total roasting time:

Turkey Weight

The bigger the turkey, the longer it will need to cook. The general rule of thumb is:

• 8-12 lbs: 60-75 minutes
• 12-16 lbs: 75-90 minutes
• 16-20+ lbs: 90-120 minutes

For very large birds over 20 pounds, you may want to quarter instead of spatchcocking whole.

Oven Temperature

Higher oven heat = faster cooking. Most recipes call for 425°F or even 450°F. Lower temperatures around 350°F will increase cooking time.

Monitor thickness – thinner parts like the breast or wings may overcook at very high temps. Tent with foil if needed.

Roasting Pan vs. Wire Rack

A wire rack set inside a roasting pan allows for maximum air circulation all around the turkey. This can decrease cook time slightly compared to roasting directly in a pan.

Stuffing Inside Turkey

Skip stuffing the turkey cavity when spatchcocking. The flattened shapedoesn’t allow space for stuffing to cook properly. Cook it separately.

Brining

Soaking the turkey in a saltwater brine before cooking will increase moisture and tenderness, but can extend cooking time slightly. Build this into your timeline.

How to Tell When Spatchcock Turkey is Done

Using an instant read meat thermometer is the most reliable way to test doneness. Turkey should reach 165°F in the thickest part of breast and thigh.

The legs and thighs may finish slightly sooner than the breast. If so, tent them with foil to prevent overcooking while the breast finishes.

Other signs turkey is fully cooked:

• Clear, running juices – no pink or red
• Meat pulling away from bones
• Thighs/legs jiggle easily

Let the turkey rest at least 15-20 minutes before carving for juiciest meat.

Spatchcock Turkey Recipe Methods

There are several ways you can cook a spatchcocked turkey:

Oven Roasting – The most common method. Use racks for air flow. 450°F gives crispiest skin.

Grilling – Goes great on a gas or charcoal grill. Cook indirectly then sear.

Smoking – Imparts delicious flavor. Maintain even, low heat.

Frying – Submerge in hot oil. Use caution and fry outside only.

Air Frying – Gives a crispy exterior. Use adjustable racks to fit.

Best Practices for Spatchcock Turkey

To get the most out of your spatchcocked turkey, keep these tips in mind:

• Pat turkey dry thoroughly before seasoning
• Loosen skin from breast to rub seasonings underneath
• Tuck wing tips under to prevent burning
• Use a probe thermometer to monitor breast and thigh temp
• Let turkey rest 20 minutes before slicing for juicier meat
• Carve by removing legs and wings, then slicing breast

With minimal effort, you can enjoy juicy, flavorful turkey with golden crispy skin in way less time. Give spatchcocking a try this holiday season!

Common Spatchcock Turkey FAQs

Got questions about trying this method yourself? Here are answers to some frequently asked questions:

What size turkey is best to spatchcock?

• Turkeys 10-16 pounds work well. Very large birds are harder to flatten evenly.

Can I stuff a spatchcock turkey?

• Stuffing inside is not recommended, as it may not cook through properly. Cook it separately.

Should I brine a spatchcocked turkey?

• Brining adds great moisture and flavor. Be sure to factor the extra time into the cook time.

What’s the best roasting pan for spatchcock turkey?

• A rack set inside a rimmed baking sheet allows for maximum airflow all around the bird.

How do I know if spatchcock turkey is cooked properly?

• Use an instant read thermometer to check breast and thigh temp reaches 165°F. Also check that juices run clear.

Can I spatchcock a turkey ahead of time?

• You can spatchcock 1-2 days in advance. Keep refrigerated until ready to cook.

What do I do with the turkey backbone?

• Don’t waste it! Use it to make a flavorful turkey stock for gravy, soup or risotto.

Get Cooking with Spatchcock Turkey

Taking the turkey’s backbone out is simpler than it sounds. Spatchcocking allows even cooking in way less time for juicy meat and crispy skin your guests will rave about.

Use an instant read thermometer and follow the visual cues to ensure your spatchcocked turkey reaches the proper internal temperature. Allow ample resting time before slicing.

Now that you’re a spatchcocking pro, try this tasty cooking method for your next Thanksgiving or holiday feast. Everyone at the table will be grateful and impressed!